Hearty Vegetable Soup II

Recipe Ingredients

1 1/2		Low-sodium chicken broth
1		Whole tomatoes - (28 oz) - chopped, drained
1 cup	62g / 2.2oz	Chopped onion
1 cup	146g / 5.1oz	Diced potatoes
1 cup	110g / 3.9oz	Sliced carrots
1 cup	62g / 2.2oz	Yellow corn
1 cup	237ml	Frozen or fresh shelled peas
1 cup	160g / 5.6oz	Cooked kidney, black or pinto beans - drained, and
		Rinsed if canned
2 teaspoons	10ml	Oregano
1 tablespoon	15ml	Fresh minced parsley
1		Bay leaf
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine all ingredients in a large saucepot. Bring to a boil. Reduce the heat and simmer for 1 hour until the vegetables are tender. Remove bay leaf before serving.

This recipe yields 8 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 1/2 Starch, 1 Vegetable.

Nutrition Facts: Calories 142; Calories from Fat 17; Fat 2g; Saturated Fat 0g; Cholesterol 1mg; Sodium 314mg; Carbohydrates 26g; Dietary Fiber 6g; Sugars 7g; Protein 7g.

Source:
American Diabetes Association at http://www.diabetes.org

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